Abstract
Previous methods for browning determination in citrus products suffer from serious accuracy drawbacks, especially while measuring minor differences, resulting from various processing treatment of juices and concentrates. The main inaccuracy and scattering of results were caused by carotenoid interference. A modified clarification procedure is proposed: pulp removal by centrifugation, succeeded by 1:1 dilution with ethyl alcohol for floculation of remnant cloud particles and filtration through Whatman No. 42 filter paper. By this procedure carotenoid interference was eliminated and good repeatability was obtained.
Original language | English |
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Pages (from-to) | 602-604 |
Number of pages | 3 |
Journal | Journal of Agricultural and Food Chemistry |
Volume | 25 |
Issue number | 3 |
DOIs | |
State | Published - 1 May 1977 |
Externally published | Yes |